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Serves 6 | Cook 2hrs 30min
Ingredients
250g beef mince
250g pork mince
2 medium onions
3 medium carrots
2 sticks of celery
1 bulb of garlic
A good glug of extra virgin olive oil
For the Sauce
2x400g tins of plumb tomatoes
2 tbsp tomato puree
2 tbsp Tomato Pasta Umami Seasoning
2 tbsp Worcestershire Sauce
2tbsp Soy Sauce
4 whole, dried shiitake mushrooms
1 glass of white wine
A splash of milk (preferably full fat)
Method
STEP 1
Peel and quarter the onions (removing the root). Roughly chop the celery and carrots. Pulse the veg in a food processor (don't over do it). In a large pot add enough oil to cover the bottom of the pot. Fry the veg on the lowest heat with the lid on, adding a sprinkle of salt.
STEP 2
Leave the shiitake mushrooms to soak in a bowl of boiling water for 20mins.
Mix both meats together and put half in a baking tray (use a tray that can go on the hob). Sprinkle over 1 tbsp of umami seasoning, 1tbsp Worcestershire sauce, 1 tbsp soy sauce and a sprinkle of salt and pepper. Roast in a preheated oven at 180°C for 25mins. Wrap the garlic bulb in foil with a touch of oil and put in the oven as well. Add the remaining meat and Sanchino's Umami Seasoning to the veg mix, give it a good mix and fry on medium heat for 5mins. Return lid and cook on lowest heat.
STEP 3
Remove the mushrooms from the liquid (don't throw away the liquid). Chop them up and add to the veg/meat mix. Remove the meat from the oven and add to the veg/meat mix. Remove the garlic and leave to cool. Place empty tray on a low heat on the hob and add the tomato paste, remaining soy sauce, Worcestershire sauce and wine. Scrape the bottom of the pan to release the umami meat brownings and then reduce by half. Add the tinned tomatoes and break up with a spatula. Add the mushroom liquor (retaining the very last bit which will have all the grit in it). Bring to the boil and add tomato mix to the meat/veg mix (ensuring you get all of those umami flavours from the bottom of the pan.
STEP 4
Add half a pint of water to the pot, cover with a lid and simmer on a low heat for 1.5hr (stirring every 20mins). Cook until pretty much all the liquid has reduced. Add a splash of milk 30mins before the end. Once cooked squeeze the roasted garlic from the skin straight into the pot and stir. Taste and adjust seasoning if needed. Serve with spaghetti and top with grated parmesan cheese. (Tip. For a more balanced flavour, let the spag bol rest for half an hour before serving.